Preheat your oven to 350°F (176°C). Line two standard muffin tins with cupcake liners and set aside.

In a large mixing bowl, combine the cake mix, flour, Jell-O mix, 8 oz of blended strawberries, eggs, oil, and water. Use a whisk or an electric mixer on medium speed to blend until smooth, about 2 minutes.

Divide the batter evenly among the lined muffin tins, filling each about ¾ full to allow room for rising.

Place in the preheated oven and bake for 15 minutes, or until the tops spring back when lightly touched and a toothpick inserted into the center comes out clean.

Carefully remove cupcakes from the pan and transfer them to a wire cooling rack. Let them cool completely before frosting.

In the bowl of an electric mixer, add the cream cheese and butter. Beat on medium speed for 2 minutes until well combined and fluffy.

Scrape down the sides of the bowl, then add the powdered sugar. Mix on low speed until fully incorporated, about 2 minutes.

Add ¼ cup of pureed strawberries and mix until evenly combined.

Slowly add heavy cream a little at a time while beating on medium-high speed. Continue to whip for 3-5 minutes until the frosting is light, fluffy, and pipeable.

Spread or pipe the frosting onto completely cooled cupcakes. Enjoy immediately or store in the refrigerator until ready to serve.